BRPI0210481B1 - COMPACT MEAT BOARD TABLET - Google Patents

Abstract

"compact broth tablet". The present invention relates to a compact broth tablet comprising solely or mainly oil and no or only a small amount of fat alongside conventional non-greasy broth ingredients.

Description

(54) Title: TABLET OF COMPACT MEAT BREAST (51) Int.CI .: A23L 1/40; 1/23 A23L; 1/23 A23L; 1/23 A23L; 1/23 A23L; 1/237 A23L; A23P 1/02; A23P 1/08 (30) Unionist Priority: 10/09/2001 EP 01203393.2, 06/20/2001 EP 01202380.0 (73) Holder (s): SOCIETE DES PRODUITS NESTLE S.A.

(72) Inventor (s): STEFAN PALZER; ALFRED ENGGIST; BRENDA P. HARRIS; PATRICK SOLTERMANN; WALTER SCHMUTZ

Descriptive Report of the Invention Patent for TABLET OF COMPACT BEEF BREAST.

The present invention relates to a compact broth tablet and a process for producing such a tablet.

A conventional way of making compact broth tablets, comprises mixing the powdered broth components with fat and no or only small amounts of oil, and pressing the mixture into tablet form.

Currently, there is a nutritional tendency to avoid, or at least reduce, the consumption of fats rich in trans fatty acids and saturated fatty acids, and preferably to consume healthy oils, rich in monounsaturated fatty acids and / or polyunsaturated fatty acids, such as, for example , sunflower, safflower, canola and / or olive oil.

A first object of the present invention is to provide a compact meat broth tablet, which contains only or mainly oil, especially a healthy oil, rich in monosaturated fatty acids and / or polyunsaturated fatty acids and no or only small amount of fat, in addition to conventional non-greasy broth ingredients.

A second object of the present invention is to provide a compact broth tablet, which shows no or only small fat solidification after rehydration with hot water, when the rehydrated product is becoming cold.

A third object of the present invention is to provide a compact broth tablet that has improved solubility in cold water.

A fourth object of the present invention is to provide a compact broth tablet, with an improved fresh appearance, especially if it comprises garnishes, such as, for example, dehydrated vegetables and / or herbal leaves.

A fifth object of the present invention is to provide a process for making such a broth tablet.

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It has now been discovered that the first four objects of the present invention can be served using a compact broth tablet, which comprises in% by weight of the total tablet, from 1 to 20% of an oil and possibly fat, up to 80%, preferably from 4 to 80% of a ground load, up to 95% of an un-ground load, from 4 to 35%, preferably from 4 to 20% of a thickener or thickening agent, and, in weight% of oil and total fat, up to 80% or even up to 70%, preferably up to 60% or even up to 50%, more preferably up to 40% or even up to 30%, even more preferably up to 20% or even up to 10% and even more preferably up to only 5% or even only 1% fat, as well as, optionally, condiments, flavorings, dehydrated vegetables, herbal leaves and / or plant extracts.

The fifth object of the present invention can be served by a process for producing a compact broth tablet, which consists of preparing a dry premix of powdered constituents, comprising, in% by weight of the total tablet, up to 80% , preferably from 4 to 80% of a ground load and up to 95% of an un-ground load, with atomization, in% by weight of the total tablet, from 1 to 20% of an oil and possibly fat, on the premix dry while maintaining additional agitation, optionally with the addition of dehydrated vegetables and / or herbal leaves, providing the tablet form of the final mixture thus obtained, in which, from the weight% of the total tablet, from 4 to 35%, preferably from 4 to 20% of a thickener or thickening agent and, optionally, condiments, flavorings and / or plant extracts are added to the dry premix or to the dry premix mixture and oil, and where, from the% by weight of total oil and fat, up to 80% or even up to 70%, preferably up to 60% or less up to 50%, more preferably up to 40% or even up to 30%, even more preferably up to 20% or even up to 10% and even more preferably up to only 5% or even up to only 1% fat is added to the dry premix or oil.

In the course of this description, the term meat broth should be understood as the meaning of meat broth and / or seasoning.

The term compact broth tablet means a tablet obtained by pressing a free-flowing meat broth powder into a tablet form.

The expression oil means oil or mixture of oils that are liquid at room temperature and that, more especially, have a solid fat content (SFC) below 5%, at a temperature of 20 ² C.

The term ground load means a powdered load that has been ground to a particularly fine grain size, or that has a particularly fine grain size.

The term unground powder means a powder charge that has not been ground to a particularly fine particle size, or that does not have a particularly fine particle size.

Therefore, it has been surprisingly discovered that it is possible to have only, or mainly, oil and none, or only little fat contained in a compact broth tablet, as long as the tablet also comprises a ground filler and a thickener or thickening agent.

Thus, it is really possible to provide a compact broth tablet, which only or mainly contains oil, especially a healthy oil, rich in monosaturated fatty acids and / or polyunsaturated fatty acids, and no or only little fat, in addition to conventional non-greasy broth ingredients.

Therefore, the present invention also involves a method for improving the nutritional quality of a compact broth tablet, by replacing, at least partially, in the compact broth tablet, the fats that contain trans-fatty acids and / or saturated fatty acids , for oils rich in monosaturated fatty acids and / or polyunsaturated fatty acids.

In addition, the present invention also involves a method to reduce the consumption of transgly acids and / or saturated fatty acids, by administering a food product prepared from a compact broth tablet, in which the fats containing the acids -

of transcripts and / or saturated fatty acids, be at least partially replaced by oils rich in monosaturated fatty acids and / or polyunsaturated fatty acids.

Such a compact broth tablet does not really present or only shows little fat solidification after rehydration with hot water, when the rehydrated product is becoming cold and, in fact, has an improved water solubility.

Furthermore, the present compact broth tablet surprisingly appears to have an improved, fresher and more pleasant appearance than that of a traditional compact broth tablet, due to what can be called natural polishing of its surfaces, when compared to the rougher or matte surfaces of a traditional compact broth tablet.

Thus, the present invention further encompasses a method of improving the appearance of a compact broth tablet by replacing, at least partially, the fats in the tablet with oils.

In the compact broth tablet of the present invention, the oil can be any suitable food grade oil, such as chicken fat, unfractionated palm oil or palm olein, but preferably a healthy oil, such as, for example, sunflower oil, olive oil, corn oil and / or canola oil.

The fat may be, for example, palm fat or palm stearin.

The ground filler can be, for example, a ground crystalline ingredient, such as a salt (sodium chloride), glutamate and / or sugar (sucrose).

It can also be a fine powder of a porous ingredient, such as, for example, maltodextrin, starch and / or cereal flour, which are oil adsorbents.

A ground crystalline ingredient may have been ground into fine particles having an average diameter, for example, from 5 to 80 pm.

The average diameter is defined as a limit of 50% (D50) in the particle distribution, so 50% by volume of the particles present

they have a diameter below the 50% limit, and 50% by volume of the particles have a diameter above the 50% limit.

Preferably, these fine particles also have an extension of 2.0 to 5.0.

The extent is defined as the breadth or width in the particle distribution between a limit of 10% (D10) and a limit of 90% (D90), divided by the average particle diameter (D50), so 10% by volume of the particles have a diameter below the limit of 10%, and 10% by volume of the particles have a diameter above the limit of 90%.

The so-called un-ground filler can be a powdered crystalline ingredient, such as a salt, glutamate and / or sugar, which has not been ground to a particularly fine particle size, but which comprises particles whose average diameter, for example, is about from 100 to 600 pm, preferably from about 200 to 600 pm, and more preferably from about 300 to 500 pm.

The thickener or thickening agent can comprise ingredients, the addition of which (combined with a suitable increase in the Aw value) can provide a glass transition temperature for the final mixture, which can be easily exceeded relatively during tablet formation. Such ingredients can comprise, for example, meat extract, processed flavors and / or maltodextrin.

In the present case, the present compact broth tablet preferably comprises 10 to 20% maltodextrin and 0.8 to 1.2% added water.

Maltodextrin can have an ED value of 5 to 60, preferably 10 to 60, more preferably 20 to 50 and even more preferably 10 to 30 and the Aw value of this compact broth tablet is preferably 0.3 to 0.5.

As indicated above, the present process for producing a compact broth tablet consists of the preparation of a dry premix of powdered constituents, comprising, in% by weight of the total tablet, up to 80%, preferably from 4 to 80 % of a crushed load and

up to 95% of an unground powder, with atomization, in% by weight of the total tablet, from 1 to 20% of an oil and possibly fat, on the dry premix and maintaining additional agitation, optionally with the addition of dehydrated vegetables and / or leaves of herbs, providing the tablet form of the final mixture thus obtained, in which, by weight of the total tablet, from 4 to 35%, preferably from 4 to 20% of a thickener or thickening agent and, optionally, condiments, flavorings and / or plant extracts are added to the dry premix or to the mixture of dry premix and oil, in which, from the% by weight of oil and total fat, up to 80% or even up to 70%, preferably up to 60% or even up to 50%, more preferably up to 40% or even up to 30%, even more preferably up to 20% or even up to 10% and even more preferably up to just 5% or even just 1% fat, are added to the dry premix or oil.

The preparation of the pre-mix can be carried out by means of any suitable traditional powder mixer, such as, for example, a horizontal mixer with heads in the form of groove-formers, arranged on its horizontal axis, or a tape mixer.

The oil can be atomized over the dry premix through any suitable nozzle, such as, for example, a simple or binary nozzle. An additional mixture is preferably combined with agitation, in order to better agglomerate the oil with the crushed filler.

The fat can be added, for example, in the solid form to the dry premix or in the liquefied form to the oil.

If maltodextrin is used as a thickener or thickening agent, the added water can, for example, be incorporated by emulsification into the oil, prior to atomization.

The formation of the tablet or pressing in the form of a tablet can be carried out, for example, under a pressure of 10 to 1000 bar (1 to 100 MPa), preferably from 10 to 150 bar (1 to 15 MPa).

An additional and special advantage of a modality of the present process in which none, or only a small, quantity of

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fat and only, or mainly, oil are used, is that, unlike a conventional process, it is not necessary to develop the dough, which can be immediately formed into a tablet. The fat in conventional compact broth tablets has to be cooled and crystallized, before or after adding the rest of the ingredients.

The modalities of the compact broth tablet and the process for its production, according to the present invention, are illustrated in the following Examples, in which the percentages are expressed by weight, unless otherwise indicated.

The Examples are preceded by a brief description of the method used to analyze the particle size of the milled filler.

Method 1: Particle Size Analysis

The particle size of the milled filler was analyzed using a laser diffraction particle meter (MASTERSIZER S, Malvern Instruments Ltd., Malvern / GB), coupled to a dry powder feeder, controlled by air pressure, fully automated (GMP ultra).

The result of the analysis was the relative volume distribution of the particles in the size class range. Undersized cumulative curves and the following particle size distribution parameters were derived from these basic results.

D50: 50% limit = average particle diameter (50% by volume of the particles had a diameter below D50 and 50% by volume of the particles had a diameter above D50).

D10: 10% limit (10% by volume of the particles had a diameter below D10).

D90: limit of 90% (10% by volume of the particles had a diameter above D90).

Amplitude: (D90-D10) / D50

Example 1

A compact herbal broth tablet was produced, having the following composition:

• 47% ground salt;

• 20% ground monosodium glutamate;

• 13% maltodextrin with an ED value of 50;

• 12% olive oil;

• 6.5% dehydrated flavors and powder spices;

• 1.4% water containing a plant extract solution (70% water);

• 0.1% of dried herbs (such as thyme and oregano).

The granulometry of the ground salt was as follows:

D10: 8.79 pm;

D50: 44.45 pm;

D90: 142.54 pm;

Extension: 3.0

The granulometry of the ground glutamate was as follows:

D10: 4.80 pm;

D50: 27.27 pm;

D90: 101.69 pm;

Extension: 3.55

The production process included the following steps:

The plant extract solution was emulsified with olive oil in a high pressure homogenizer;

The emulsion was atomized over a premix of the powdered ingredients in a groove-type mixer, with stirring;

The dried herbs were added at the end.

The mixture thus obtained was formed into tablets under a pressure of 10-150 bar.

The compact meat broth tablet thus obtained contained only olive oil, which is a healthy oil rich in monounsaturated fatty acids and / or polyunsaturated fatty acids, without any fat, in addition to non-fatty ingredients.

This tablet did not show fat solidification after rehydration with hot water when it was becoming cold and was also soluble in cold water.

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In addition, this tablet presented a fresh and pleasant aspect, due to what can be called natural polishing of its surfaces.

Example 2

A compact vegetable broth tablet was produced, having the following composition:

• 44% ground iodide containing salt;

• 20% ground monosodium glutamate;

• 14% maltodextrin with an ED value of 45;

• 12% sunflower oil;

• 6.7% of powder flavors and spices (mainly vegetable flavors);

• 2% of dried vegetables;

• 1.3% colored water based on a solution of plant extracts (eg turmeric);

The respective particle sizes of the salt and glutamate were as shown in Example 1.

The production process included the following steps:

The plant extract solution was emulsified with sunflower oil in a high pressure homogenizer;

The emulsion was atomized over a premix of the powdered ingredients, in a groove-forming mixer, with stirring;

The dried vegetables were added at the end.

The mixture thus obtained was formed into tablets under a pressure of 10-150 bar.

The compact vegetable broth tablet thus obtained, contained only sunflower oil, which is a healthy oil rich in monounsaturated fatty acids and / or polyunsaturated fatty acids, without any fat, in addition to non-fatty ingredients.

This tablet did not show fat solidification after rehydration with hot water, when it was becoming cold and was also soluble in cold water.

In addition, this tablet has a fresh and pleasant appearance, due to what can be called natural polishing of its surfaces.

Example 3

A compact beef broth tablet, with a typical steak taste, was produced, having the following composition:

• 43% ground salt;

• 18% maltodextrin with an ED value of 30;

• 15.8% dehydrated flavorings and powdered spices (for example, meat flavoring);

• 11% sunflower oil;

• 9% monosodium glutamate;

• 1.8% sugar;

• 1% additional water;

• 0.4% of dried herbs (parsley).

The respective granulometries of the salt and glutamate were those shown in Example 1.

The production process included the following steps:

The additional water of 1% was emulsified with the sunflower oil, in a fast rotation agitator;

The emulsion was atomized over a premix of the powdered ingredients, in a groove-forming mixer, with stirring;

The dried herbs were added at the end.

The compact beef broth tablet, with typical steak taste, thus obtained, contained only sunflower oil, which is a healthy oil rich in monounsaturated fatty acids and / or polyunsaturated fatty acids, without any fat, in addition to non-fatty ingredients. .

This tablet did not show fat solidification after rehydration with hot water, when it was becoming cold and was also soluble in cold water.

In addition, this tablet has a fresh and pleasant appearance, due to what can be called natural polishing of its surfaces.

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Claims (10)

1. Broth and / or seasoning compact tablet, characterized by the fact that it comprises: · 1% to 20% of a liquid oil at room temperature and possibly fat; · 4% to 80% of a ground load, where the ground load is selected from salt, glutamate and / or sugar; · 0 to 91% of an unground load, in which the unground load is selected from salt, glutamate and / or sugar; 10 · 4% to 20% of a thickener or thickening agent, in which the thickener or thickening agent is selected from meat extract, processed flavorings and / or maltodextrin, · optionally, condiments, flavorings, dehydrated vegetables, herbal leaves and / or plant extracts, 15 where 0 to 40% of the total oil and fat is fat, and the said percentages are based on the total weight of the tablet. 2. Broth and / or seasoning compact tablet according to claim 1, characterized by the fact that 0 to 30%, 0 to 20%, 0 to 10% or 0 to 5% of the total oil and fat is fat. 20 3. Broth and / or seasoning compact tablet according to claim 1, characterized by the fact that the oil is a healthy oil selected from the group comprising sunflower oil, olive oil, corn oil and / or canola. 4. Broth and / or seasoning compact tablet according to Claim 1, characterized by the fact that the ground filler is a ground crystalline ingredient, especially a crystalline ingredient, selected from the group comprising salt, glutamate and / or sugar. 5. Broth and / or seasoning compact tablet according to claim 4, characterized by the fact that the ground crystalline ingredient 30 comprises fine particles having an average diameter of 5 to 80 pm and an extension of 2.0 to 5.0. 6. Broth and / or seasoning compact tablet according to Petition 870160039232, of 07/26/2016, p. 13/47 2/2 claim 1, characterized by the fact that the thickener or thickening agent comprises an ingredient whose addition (combined with an appropriate increase in the value of Aw) is capable of providing a glass transition temperature to the final mixture, which can be exceeded during 5 tablet shaping, wherein said thickener or thickening agent comprises 10 to 20% maltodextrin having an ED value of 5 to 60, preferably 10 to 60, more preferably 20 to 50 and even more preferably 10 to 30, and 0.8 to 1.2% water added. 7. Process for producing a compact broth and / or seasoning tablet, as defined in any one of claims 1 to 6, characterized by the fact that it comprises the following steps: preparing a dry premix of powdered constituents comprising 4 to 80% of a ground filler and up to 95% of an un-ground filler; 15 atomize from 1 to 20% of a liquid oil at room temperature and possibly fat over the dry premix while an additional mixing takes place with the addition of dehydrated vegetables and / or herbal leaves; and press the final mixture thus obtained into a tablet form, in which 4 to 20% of a thickener or thickening agent 20 and, optionally, condiments, flavorings and / or plant extracts are added to the dry premix or to the dry premix mixture and oil, where up to 40% of the total oil and fat is fat added to the dry premix or oil, and where said percentages are based on the total weight of the tablet. 8. Process according to claim 7, characterized in that the premixture comprises, as a thickener or thickening agent, from 10 to 20% maltodextrin having an ED value of 10 to 60, preferably from 20 to 20 50, and from 0.8 to 1.2% water added, in the form of an oil emulsion. Petition 870160039232, of 07/26/2016, p. 14/47 Ph ·· ··· ·· ·· · ·· · ·· · • · · ········ · · ·· ···· ········ · ·· · · · · · · · ······ · · • · · · ······· ··· ·· ···· ··· ·· · ·· ···